Caprese Chicken Salad with Marinated Mozzarella and Lemon-Basil Dressing
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Ingredients & Equipment
What we send
- 1/2 pintgrape tomatoes
- 1/8 ouncebasil
- 4 ouncesfresh mozzarella
- 2boneless skin-on chicken breasts
- 4 ouncesbaby spinach
- 2 tablespoonsroasted sunflower seeds
- 1 packetbalsamic glaze
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 10" medium pan
Rinse all produce. Halve half of grape tomatoes (leave remainder whole for Step 4). Roughly chop basil leaves, discarding stems. Halve lemon. Tear mozzarella into bite-size pieces. In a large bowl (big enough for the salad), stir together basil, mozzarella, 1 tablespoon olive oil, and ¼ teaspoon salt to combine. Set aside to marinate at room temperature.
Pat chicken very dry with paper towel (this will help the skin crisp up in the pan) and season all over with ½ teaspoon salt and pepper as desired. Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken skin-side down and sear until skin is golden and easily lifts from pan, 5-7 minutes (it will finish cooking in Step 4).
Make lemon-basil dressing
While chicken sears, using a slotted spoon, remove mozzarella from basil oil and transfer to a small bowl. To bowl with basil oil, add juice of ½ lemon (save remainder to brighten a glass of water) and 1 tablespoon olive oil and whisk to combine. Pat spinach dry with paper towel and add to bowl, along with halved tomatoes, waiting to toss until ready to serve.
Once skin is golden, flip chicken, still over medium-high heat. Cook for 3 minutes, then scatter around whole grape tomatoes in pan. Cook, stirring tomatoes, until chicken is cooked through and no longer pink and tomatoes are softened and blistered, 2-4 minutes more. Transfer chicken and tomatoes to a plate and set aside to rest for about 5 minutes. Rinse pan and wipe clean for the next step.
Toast sunflower seeds
While chicken rests, return pan to medium-high heat with 2 teaspoons olive oil. When oil is shimmering, add sunflower seeds and cook, stirring frequently to prevent burning, until golden brown and fragrant, 2-3 minutes. Remove pan from heat.
Plate Caprese chicken salad
Cut rested chicken into ¼-inch slices. Toss spinach salad and divide between serving plates. Top with sliced chicken, then scatter around sautéed tomatoes, marinated mozzarella, and toasted sunflower seeds. Drizzle over balsamic glaze and dig in!